| dc.contributor.advisor | 吳文傑 | zh_TW |
| dc.contributor.advisor | Wu, Jack | en_US |
| dc.contributor.author (Authors) | 張漢平 | zh_TW |
| dc.contributor.author (Authors) | Chang, Brian | en_US |
| dc.creator (作者) | 張漢平 | zh_TW |
| dc.creator (作者) | Chang, Brian | en_US |
| dc.date (日期) | 2020 | en_US |
| dc.date.accessioned | 2-Mar-2020 11:08:56 (UTC+8) | - |
| dc.date.available | 2-Mar-2020 11:08:56 (UTC+8) | - |
| dc.date.issued (上傳時間) | 2-Mar-2020 11:08:56 (UTC+8) | - |
| dc.identifier (Other Identifiers) | G0106933040 | en_US |
| dc.identifier.uri (URI) | http://nccur.lib.nccu.edu.tw/handle/140.119/128838 | - |
| dc.description (描述) | 碩士 | zh_TW |
| dc.description (描述) | 國立政治大學 | zh_TW |
| dc.description (描述) | 國際經營管理英語碩士學位學程(IMBA) | zh_TW |
| dc.description (描述) | 106933040 | zh_TW |
| dc.description.abstract (摘要) | In the past ten years or so, the food truck industry has evolved into a multi-million dollar industry in the US and has changed the perception that food trucks are an inferior type of food service. With its generally lower overall operating costs and potential for high gross margins, food trucks have become a legitimate competitor to brick-and-mortar restaurants. Coinciding with the evolution of the food truck industry is the growing interest in Taiwanese cuisine. This business plan analyzes the business opportunity of pairing a trendy type of food service with a cuisine type that’s gaining fans quickly in the international community.The business plan discusses the business values and value proposition of a Taiwanese fusion food truck, explores the food truck industry, its rapid growth, and growing trends, and analyzes the external and internal aspects of the industry and business. It also includes a marketing strategy, a business operations plan, and a financial plan for jumpstarting the business. | en_US |
| dc.description.tableofcontents | 1. Introduction 12. Company Overview 32.1. Background 32.2. Mission Statement 32.3. Company Goals and Objectives 32.4. Name and Branding 42.5. Business Values 43. Business Analysis 63.1. External Analysis 63.1.1. Industry Analysis 63.1.2. Barriers to Entry 73.1.3. mpact of Changes on Company 93.1.4. Industry Trends 103.1.5. Competition Analysis 113.2. Internal Analysis 163.2.1. Value Proposition 163.2.2. Product Overview 163.2.3. Product Comparison 224. Marketing Strategy 244.1. Segmentation/Targeting/Positioning 244.1.1. Segmentation 244.1.2. Targeting 284.1.3. Positioning 294.2. Marketing Mix 314.2.1. Price 314.2.2. Product 334.2.3. Promotion 334.2.4. Place 344.3. SWOT Analysis 355. Business Operations Plan 365.1. Organization Structure 365.1.1. Organization Chart 365.1.2. Roles & Responsibilities 365.2. Locations Analysis 375.3. Business Daily Operations 446. Financial Plan 466.1. Financial Overview 466.1.1. Costs & Expenses Analysis 466.1.2. Pricing & Production 486.2. Startup Costs & Expenses 526.3. Five-Year Profit and Loss Projection 557. References 59 | zh_TW |
| dc.format.extent | 5711035 bytes | - |
| dc.format.mimetype | application/pdf | - |
| dc.source.uri (資料來源) | http://thesis.lib.nccu.edu.tw/record/#G0106933040 | en_US |
| dc.subject (關鍵詞) | 餐車 | zh_TW |
| dc.subject (關鍵詞) | 無國界料理 | zh_TW |
| dc.subject (關鍵詞) | 台式料理 | zh_TW |
| dc.subject (關鍵詞) | Food trucks | en_US |
| dc.subject (關鍵詞) | Fusion food | en_US |
| dc.subject (關鍵詞) | Taiwanese food | en_US |
| dc.title (題名) | 寶島餐車商業計畫 | zh_TW |
| dc.title (題名) | Business plan for bubble island food truck | en_US |
| dc.type (資料類型) | thesis | en_US |
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| dc.identifier.doi (DOI) | 10.6814/NCCU202000174 | en_US |
